Clementine Cake

Total Time:
2 hr 50 min
Prep:
10 min
Cook:
2 hr 40 min

Yield:
1 (8-inch) cake
Level:
Easy

Ingredients
  • 4 to 5 clementines (about 1 pound total weight)
  • 6 eggs
  • 1 cup plus 2 tablespoons sugar
  • 2 1/3 cups ground almonds
  • 1 heaping teaspoon baking powder
Directions

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.

I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.


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4.3 48
Anyone know if you can freeze this? item not reviewed by moderator and published
Absolutely scrumptious. I cooked the whole recommended time, as the batter was scarily runny. If you burn your clementines (don't forget to make sure the water hasn't boiled off!!!), don't worry about it -- I sliced off the charred bits and the cake turned out unharmed! Will make again, and again, and again! Nigella, you are a culinary goddess! item not reviewed by moderator and published
This was delicious. I've made it twice, and the second time I added a pinch of salt and a few drops of almond extract. Much better. My spring pan is 9", so I needed to cut back the time a bit. I love that it has so few ingredients and so little hands-on effort. Even more, I love that it gets better with time! No stale toss away here! item not reviewed by moderator and published
Moist and delicious. Posted total cooking time is off by 10 minutes -- 2 hours to cook the clementines, then one hour to cook the cake. It was perfect at 55 minutes. item not reviewed by moderator and published
I used an equal weight of mandarin oranges, added a tsp of vanilla, and reduced the baking time to 40 minutes, topped it with a glaze (2 tbs butter, 1 1/4 c powdered sugar, the juice and zest of one mandarin, and 1 tsp lemon juice), and the cake was phenomenal. I'll definitely be making this again. item not reviewed by moderator and published
Just got mine out of the oven. For those of you who may not have a springform pan, a well buttered/floured baking dish works just as well :) item not reviewed by moderator and published
http://arrestedbygrace.wordpress.com/2014/01/02/clementine-cake/ We loved it! item not reviewed by moderator and published
This cake is a masterwork. IGNORE the low ratings. It just drives me insane when people give a low rating to the recipe, when really they are rating their experience. Especially when the comment goes on to describe how they fault was their own. Use a little sense. You have to taste your citrus before using it to see if the pith is bitter. DUH! And for those who mewl over it being sticky...just toast it! Little butter, and you're in tall cotton. Sigh. I love this cake. Thank you lovely Nigella item not reviewed by moderator and published
Excellent recipe whether you eat gluten free or not. I have made this twice, once with whole almonds and once with slivered almonds without the skin which I then ground in my food processor. I like it better with the skinless almonds. Tip: half the clementines along the "equator" to more easily remove any seeds. I made this once with the glaze and once without it. Great either way and also good with a little whipped cream. Definitely better the next day. item not reviewed by moderator and published
Surprisingly easy, and because of the time of year, I subbed 1 lb of tangerines for the clementines, worked well. I also made these into cupcakes (20 minutes bake time, that I'll top with lactose free chocolate frosting for someone who has issues with both gluten AND dairy. They actually taste refreshing! item not reviewed by moderator and published

Not what you're looking for? Try:

Clementine Cosmos

Recipe courtesy of Claire Robinson